For the salad

A basic oil and vinegar-based salad dressing usually used to dress salads. A good vinaigrette…

50g pine nut, toasted

Method

Put oil in a large frying pan to cover the base, and heat. Fry the aubergine until softened, 2-3 mins . Season, then drain on paper towel. You may have to do this in batches.

For the filling, add 2-3 tbsp oil to the pan and fry the pepper, courgette, shallots and garlic over a high heat until they have a good colour, 3-5 mins. Stir in the balsamic vinegar and cook until evaporated. Add the tomatoes and season, then cook for 3 more mins stirring occasionally until the mixture is softened, but not too saucy. Remove from the heat, then mix in the olives, capers, half the shredded basil and the grated parmesan. Set aside to cool.

Grease the moulds and line the bases with aubergine slices to fit. Top with veg mixture, more aubergine slices (cut to fit if needed) and a slices of cheese. Repeat the layers, finishing with aubergine. Press lightly to firm. Can be covered with cling film and chilled for up to 1 day.

To cook and serve: heat oven to 200C/fan 180C/gas 6. Chilled cups will need to come to room temperature first. Place the cups on a tray, uncovered, and bake for 12-15 mins until bubbling. Allow to stand for 10 mins while you toss the spinach and remaining basil with vinaigrette and seasoning and divide between six dinner plates. Scatter over the nuts.

Loosen the tops of the timbales with a table knife and up-end into the centre of the salad on the plates, shaking the cups to help demould. Top with the parmesan shavings and serve.

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Comments, questions and tips

Comments (17)

mamaminou11th Oct, 2015

Made this when vego friends came for dinner and everyone, including my meat loving husband, ate every morsel. Good that it has to be prepared ahead of time to allow it to chill as I could clean up and just pop it in the oven. Would definitely make it again and perhaps use as a side dish to a meat meal.

This looks stunning. Made mine in tea cups which turned out easily to give a very similar shape to picture. Substituted buffalo moz instead of goats cheese, served with beetroot salad and crusty bread. Best of all, made the day before so no hassle.

Great recipe. I varied it to make a stunning side dish by leaving out the cheese(s), chargrilled and skinned the peppers, also skinned the tomatoes and then filled the timbales, starting with a disc of pepper. Very tasty with lamb.

Made this for our Christmas family gathering. It was a huge hit , even with the meat eaters , very tasty and easy to prepare, missed out the olives as I had unfortunately run out, but I don`t think anyone missed them.

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